Raisin Pie : COLLECTION

My grandfather used to love raisin pie, but I could not find the recipe in the collection that my grandmother had given me. These recipes came >from Better Homes and Gardens and Betty Crocker, and sound very similar to what I remember.

Raisin Crisscross Pie - Better Homes and Gardens

1 Cup Packed Brown Sugar

2 Tbsp. Corn Starch

2 Cups Raisins

1/2 Tsp Finely Shredded Orange Peel

1/2 Cup Orange Juice

1/2 Tsp Finely Shredded Lemon Peel

2 Tbsp. Lemon Juice

1 1/3 Cups Cold Water

1/2 Cup Chopped Walnuts

1 minute more. remove from heat, stir in walnuts. Fill a pastry-lined

9 inch pie plate with raisin mixture. Adjust lattice crust; flute edge. Cover edge of pie with foil. Bake at

375 degrees for 20 minutes. Remove foil and bake about 20 more minutes or until crust is golden. Makes

8 servings.

Pastry for Lattice Top Pie

2 Cups All-Purpose Flour

1 Tsp Salt

2/3 Cup Shortening

6 to 7 Tbsp. Cold Water

1 tablespoon of water over part of the mixture, gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. Divide dough in half. Take half, on a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a

9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to

1/2 inch beyond edge of pie. When pie shell is full with filling, roll out other half of pie pastry. Cut pastry into 1/2 inch wide strips. Weave strips on top of filling to make a lattice crust. Press ends of strips into rim of crust. Fold bottom pastry over the lattice strips, seal and flute. Bake as directed in individual recipe.

Raisin Sour Cream Pie - Betty Crocker

9 inch baked pie shell - follow directions for pie pastry above, except use

1 1/4 Cups Flour,

1/2 Tsp Salt,

1/3 Cup Shortening,

3 to 4 Tbsp. Cold Water - When shell is rolled out and placed in pie plate, flute edges, and prick the shell (bottom and sides) with the tines of a fork. Bake at

450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate)

on a wire rack. 1 1/2 Tbsp. Cornstarch

1 Cup plus 2 Tbsp. Sugar

3/4 Tsp Ground Nutmeg

1/4 Tsp Salt

1 1/2 Cups Sour Cream

1 1/2 Cups Raisins

1 Tbsp. Lemon Juice

3 Egg Yolks - Save whites for Meringue

Brown Sugar Meringue

2 quart saucepan. Stir in sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir

1 minute. Pour into baked pie shell. Prepare meringue

3 Egg Whites

1/4 Tsp Cream of Tartar

6 Tbsp. Packed Brown Sugar

1/2 Tsp Vanilla

Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy.

Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

400 degrees until delicate brown, about 10 minutes. Refrigerate any remaining pie immediately.

8 servings,

515 calories per serving.